Stuffed Zucchini Boats
Submitted by peach4349
Zucchini boats loaded with sauteed mushrooms, onion, garlic, and thyme in herbed breadcrumbs, topped with Parmesan and baked until golden. A vegetarian appetizer or side.
YIELD
4 servingsPREP
35 minCOOK
25 minREADY
60 minThese are the zucchini boats that actually deliver on flavor, not just a vehicle for cheese.
Four zucchini get halved and hollowed, and every bit of scooped-out flesh goes right back into the filling. Sauteed in butter with a generous amount of mushrooms, onion, garlic, a squeeze of lemon, and dried thyme until the moisture cooks off and the flavors concentrate.
Mixed with fresh breadcrumbs, parsley, Parmesan, and an egg yolk to bind, each boat gets piled high and finished with a crunchy breadcrumb-cheese topping. A blast in a hot oven turns them golden and irresistible.
Chef Tips
- Cut the zucchini crosswise first, then lengthwise. Shorter boats are sturdier and easier to handle than long, floppy halves.
- Cook the mushroom mixture until the excess moisture fully evaporates. This is the key to a filling that holds together instead of falling apart.
- Serve immediately out of the oven while the topping is still crackling and crisp.
Ingredients
Directions
Preheat oven to 450F.
Trim off the ends of each zucchini.
Cut each in half crosswise.
Cut each piece in half lengthwise.
Scoop out the centers, leaving a shell at least ¼ inch thick.
Reserve and finely chop the scooped-out portions.
There should be about 1½ cups.
Pour enough water to cover the shells into a saucepan and boil.
Add the shells and simmer 2 minutes.
Drain thoroughly.
Clean and finely chop mushrooms.
There should be about 2 cups.
Heat butter in heavy skillet and add onions and garlic.
Cook briefly, stirring, and add mushrooms and lemon juice.
Stir and cook one minute.
Add the chopped zucchini, thyme, salt and pepper.
Cook about 3 minutes until the excess moisture evaporates.
Spoon and scrape the mixture into a mixing bowl and let cool slightly.
Add 1 cup of the bread crumbs, the parsley, 2 tablespoons of the cheese and blend thoroughly.
Stir in the egg yolk.
With 1 tablespoon of the oil, brush the inside of a baking dish big enough to hold the shells in one layer.
Spoon an equal portion of the filling into each shell and smooth over the top.
Blend the remaining 2 tablespoons bread crumbs with the remaining 2 tablespoons cheese and sprinkle over the top of the stuffed zucchini boats.
Sprinkle evenly with the remaining 2 tablespoons oil.
Place the dish in the oven and bake 25 minutes.
Serve immediately.
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